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Sandwiches and wraps are ideal for using up leftovers. Experiment with different combinations, such as sliced leftover steak, horseradish mayonnaise and sliced ripe tomatoes.

Ingredients:

1 lemon

1/2 cup mayonnaise

2 Tbs. chopped fresh tarragon

2 cups diced pan-seared chicken (see related recipe at right)

1 avocado, halved, pitted, peeled and coarsely chopped

Salt and freshly ground pepper, to taste

4 soft lavash or 8-inch flour tortillas

1 small bunch watercress or arugula, tough stems removed

Directions:

Make the dressingFinely grate 1 tsp. zest and squeeze 1 1/2 Tbs. juice from the lemon into a bowl. Add the mayonnaise and tarragon and stir to combine.

Assemble the chicken saladAdd the chicken and avocado to the dressing and toss gently to coat all the ingredients. Season with salt and pepper.

Assemble the wrapsOn a work surface, lay out the lavash. Divide the chicken salad equally among the 4 lavash, spreading the salad almost to the edges. Tear the watercress into small sprigs and scatter over the chicken salad. Fold the left and right sides over the filling about 1 inch on each side, then starting at the bottom, roll each into cylinders, enclosing the filling. Serve immediately. Serves 4.